gringer's Mozzarella

Thanks to Mad Millie for this recipe

Method Overview

1. Heat to 13°C, add CaCl, citric acid
2. Heat to 32°C, add rennet, leave 30 mins
3. Cut to 3cm, heat to 43°C, drain 5 mins
4. Heat to 70°C, stretch
5. Shape into ball, place in ice cold water 20 mins

Ingredients

1. 4 L milk
2. 2 mL 30% CaCl
3. 2 tsp citric acid
4. 1 tablet rennet (or enough rennet for 4L)
5. Salt and ice for cold brine

Notes

• Dilute all ingredients in water prior to adding to mixture
• To stop your mozzarella from going slimy, you can put it in 500 ml of whey and a 1/4 tsp of citric acid. You can also store it in the freezer or in a airtight container in the fridge.

Preparation

• latex or nitrile gloves
• tea towel or cheese cloth for draining
• Briney (think sea water) ice cold water

Method

1. Heat to 13°C while stirring, add 2mL CaCl, 2tsp citric acid
2. Heat to 32°C while stirring, add 1 tablet rennet, leave 30 mins
3. Cut to 3cm, heat to 43°C, stirring carefully, then drain 5 mins
4. Heat to 70°C, stretch using gloves
5. Shape into ball, place in ice cold water 20 mins

I hope you enjoy your mozzarella!